They'll be pouring 20 different unique beers rotated throughout the day, with live music from Down Home Band and The Big Rock Show to keep the party pumping. (Down Home Band plays Southern rock, and The Big Rock Show plays the same sort of '80s rock and metal that is frequently the soundtrack at the brewery while they work.) Riffs Fine Street Food will provide the eats, and the first 300 people in the door will receive a commemorative T-shirt.
The Black Abbey brewers are even planning a reprise of Jude, the first beer ever brewed at the facility. Jude almost never saw the light of day, but eventually Carl Meier gave in to the confident demands of his partners and released their new baby into the wild. He gives a humorous accounting of the frantic naming of Jude over at the Black Abbey blog.
Black Abbey's birthday party will rage from 5 to 10 p.m. Sept. 27 at the brewery at 2952 Sidco Drive. Tickets are available for $35 at the event website, and designated driver tickets are also on sale there.
Emphasizing seasonality, her next event in what she calls the "Periodic Table" series will be held on September 23 from 6 to 8 p.m. at The Platform at the Cooks' Kitchen. This location at 1500 Second Ave. S. is significant because Mathiesen shares a commissary kitchen there with many Nashville food trucks and food manufacturers. I've been wanting to take a peek in there for a while now, so I'm looking forward to the opportunity.
Tickets for the event are selling quickly at $60 per person, but Mathiesen is offering $10 off for Bites readers who register here using the special discount code SCENE.
In response to feedback from last year’s inaugural event, producers have split out ticketing so you can choose which portions of the festival you’d most like to attend. (Ticket options range from $150 to $500.) I heard a lot of people ponder the festival’s ticket price last year, debating whether they could eat and drink enough to justify the ticket price.
But that thinking really doesn’t take into account my favorite part of last year’s festival, which was attending the cooking demonstrations and having some actual one-on-one conversations with this amazing collection of chefs. I learned some great tips in the demonstrations, as well as at the tasting tables, where the region’s finest chefs are right there in front of you, preparing and serving some of their favorite items. And then there’s the booze: a huge array of fine wines, spirits and beers … more than you should really be consuming in an afternoon. (Check out more information about The Grand Taste, which takes place in tents in Public Square Park).
Meanwhile, one of the events split out for a single ticket option is Harvest Night in Walk of Fame Park, which offers both a dining component (signature dishes from 15 of the visiting chefs) along with freely flowing booze and live music curated by festival creators Kings of Leon. We just learned details of that lineup: Respected local crew The Long Players will back performers including Kings of Leon themselves, Michael McDonald, Jamey Johnson, Ashley Monroe, Brendan Benson, Jessie Baylin, Billy Joe Shaver, the two Bobby Bares (senior and junior), The McCrary Sisters, Moon Taxi and more. (Apparently they will all sing songs inspired by Nashville.)
Anyway, here are my tips on how to get the most out of the Music City Food + Wine Festival. If you have any tips from attending last year — or other similar festivals — please share them in the comments.
1. Look at the schedule of demos and plan which ones you want to attend and be sure to grab a drink and/or tasting beforehand. Same goes for the panel discussions, which are more entertaining than educational, but worth the time. The tasting tents are a good way to learn more about wines and liquors, too. I had a small notebook with me last year for jotting down some of the things I learned.
The second annual Volksfest was held this past weekend at the Nashville Farmers' Market, and the new space seemed to hold the event quite nicely. In addition to several German beers and some amazing Yazoo Sue-braised bratwurst from Riffs Fine Foods, there was live music, a car show and a children's play area.
For those of you who would rather watch than read, here's a quick video recap. [Note: As long as I don't pay for the professional upgrade to this cool new Videolicious software that I got at a recent journalism convention, you all should never have to be subjected to more than a minute of my mad video editing skillz.]
Actually, I was in town for the Association of Food Journalists convention, but I headed west a couple of days early to do some culinary exploration before the restaurateurs all got nervous over the prospect of 100-plus food writers coming to town. As my waistline can profess, I discovered some excellent new dining options and revisited some old favorites while I was there.
My first visit was to Porcellino, the newest project from Andy Tice and Michael Hudman of Andrew Michael Italian Kitchen and Hog & Hominy. Still under construction, their upcoming project will be a combination whole-animal butcher shop/cafe that promises all sorts of artisan sausages plus beer, wine and coffee. It should be quite a nice addition to the Memphis foodscape when it opens later this fall.
I spent an evening bar and restaurant-hopping around Overton Square, a neighborhood about 10 minutes east of downtown that is rapidly developing into a miniature version of Atlanta's Buckhead district. I had already visited chef Kelly English's excellent Restaurant Iris on previous trips, but this time I wanted to check out his casual New Orleans-style eatery right next door, The Second Line. The two restaurants actually share a kitchen so English can keep an eye on both spots at once, and he frequently cruises the dining rooms checking on his patrons' dining experience.
Much more laid-back than Iris, Second Line has vibe and decor that harken to a casual eatery in the Garden District of New Orleans. There are charming details like a bas-relief representation of the topography of the Mississippi River from Memphis to the Big Easy running along the front face of the bar. Lamps are made out of old whiskey bottles and a repurposed confessional door serves as an accent element hanging from the ceiling.
Thanks to everyone who entered the contest. It was no surprise to me that many of you are excited to see Blackberry Farms. And for good reason; last year, Blackberry Farms had one of the largest tables and most extensive selection of cheeses, preserves, and breads made on-site at their farm. It's truly fantastic food that they're making over there in the hills of East Tennessee.
For those of you who didn’t win, you can still purchase tickets (at a variety of levels) on the festival’s site (don’t forget; a portion of proceeds benefits Community Food Advocates).
And to whet your appetite even further, you can follow the Southern Artisan Cheese Festival on Facebook, where Kathleen Cotter of The Bloomy Rind has been profiling the cheesemakers who will be participating.
Rudie's Seafood and Sausage is going into the space the deli vacated when it moved to bigger digs across the street last year. In fact, it's filling both the former deli at 1402 McGavock Pike and the former Sip Cafe space next door. (Sip Cafe is currently operating from a food trailer outside Old Made Good at 3701 Gallatin Pike while it prepares to move to another building.)
Mitchell says Rudie's will offer a small menu that will change frequently, reflecting the meats the team will prepare in house utilizing whole hogs. (Think pork belly, house-made sausages and more.) In addition, they will cure fresh seafood in house and will also serve up fresh shellfish like oysters to fill out the menu of mostly small plates, suitable for sharing.
Rudie's other component is beer. Mitchell says he's working to offer beers "at the temperature they are supposed to be enjoyed at." For example, he'll offer one cellar beer that will be served at the preferred temperature of 56 degrees Fahrenheit (warmer than what's common in U.S. bars), which brings out more subtle flavors. Other beers will be served cooler, depending on the flavor profile.
Olive and Sinclair is up against a formidable roster of other craftspeople in the Sweet and Baked Goods territory, including bakers and chocolatiers from across the country. But now O&S is a finalist, the vote is in the hands of the people.
Beginning this Monday, Sept. 15, online voters will be able to help select the winners who will be announced on Oct. 17 and recognized at an event in New York City on Nov. 7-8. In his nomination, Witherow answers a series of questions about his business and philosophy. When asked about his sources of inspiration, he mentions "the South, anything old and the outdoors." As for his advice to other aspiring entrepreneurs, Witherow says, "It's nice to work for yourself and even nicer to work with your friends."
Doesn't this sound like somebody who you'd want to represent It City to followers of the Martha Empire? If you want to do your part to help him win, head over to the nomination page and vote early and often!
Miss Daisy (as well as a volunteer) also warned to keep reactions about each pie to a minimum, since the entrants will be in the audience watching, and they take this competition very seriously. (Makes sense: The top pie is rewarded with $500.) This will be the difficult part as I am known among family and friends for my utter lack of poker face, particularly if I have encountered something I do not like. That said, I hope I’m warned ahead of time if any pie contains bacon and/or peanut butter. Also, I hope it’s not too crass that I plan to pack up my uneaten portions to share with my family, who will be patiently waiting for me (or not) to finish judging so we can get out to all the other great fair foods.
Speaking of fair foods, has anyone been to the fair this year and spotted any new additions to the fair fare? Any new deep-fried items? Anything new on a stick? And can anyone confirm that the pineapple whips are there this year? What’s your favorite fair food?
What else is on your mind this week?
The space should be plenty big to handle the hundreds of attendees expected this weekend to enjoy a traditional German biergarten serving seasonal offerings from Franziskaner, Hofbräu, Krombacher and Spaten, and German food favorites will be served up by folks at Riffs. Admission is free, but that doesn't mean that you shouldn't go ahead and visit the event website to buy beer and food tokens in advance.
The tokens are $5 apiece, with beers going for 1 token and food items costing 1-2 tokens. But if you purchase $20 worth off the website, they'll throw in the equivalent of an extra token for free. Instead of paying $5 for your stein, they'll give you four tokens and your drinking glass. Of course, you can bring your clean stein from last year to refill if you'd like.
Along with beer, and food, the festival will feature classic Bavarian live music, games, kid zone and a vintage Volkswagen car show. Tennessee Volksfest will run from 11 a.m. to 6 p.m. this Saturday, Sept. 13, and Sunday, Sept. 14, at the Nashville Farmers' Market, 900 Rosa Parks Blvd. Get ready to get your oom-pah on!
Good to hear, thanks!
@faerievert Maybe we will meet then!
I'll be volunteering in the demo tents both days as well. Can't wait!
It was well-attended. I got there right when it opened on Saturday, but by the…
oh ok thank you so much. im sure that's what I saw while driving and…